Wednesday, January 7, 2009

Broccoli-Potato Frittata

Continuing my quest to eat minimally processed foods, I made this frittata with nothing more than eggs, a little olive oil, and some vegetables. Frittata is one of those wonderful foods you can adapt to whatever is in your kitchen, and I'm sure this variety would be divine with some sharp cheddar cheese and diced ham or bacon.

Make sure you have a large nonstick frying pan or skillet that can go from the stove to the oven. It will make this dish a lot simpler to prepare.

3 large red potatoes (about 1 1/2 lbs total)

4 tbsp olive oil, divided

1 large head broccoli, cut into florets

3 oz baby spinach

1 onion, thinly sliced

4 eggs

4 egg whites

1 tsp salt, divided

freshly ground black pepper

Dice the potatoes into 1/2" cubes (leave the skins on for fiber), and toss with 1/2 tsp salt and 2 tbsp olive oil.

Spread on a parchment-lined baking sheet and bake at 425 F for about 25 minutes, or until easy to pierce with a fork.

While potatoes are baking, fit a steamer basket over a pot of simmering water and steam the broccoli until very tender, about 12 mintutes. Transfer to a bowl and smash with a fork.

Remove potatoes from oven and set aside. Turn oven down to 375 F.

Heat 2 tbsp olive oil in a large nonstick skillet (about 12" is the size I used), and add the onion. Cook, stirring, for about 5 minutes, or until onion is soft and beginning to turn golden.

Add the potatoes, broccoli, and spinach and stir well.

Turn off the burner and put a lid on the skillet. This will trap the heat and help the spinach wilt slightly.

Whisk the eggs and whites together with a few grinds of pepper and 1/2 tsp salt.

Remove the lid from the skillet, add the eggs, and stir well.

Bake in the oven (uncovered) for about 25 minutes, or until the eggs are set.